Ingredients and Weight:
- 8 bone-in, skin-on chicken thighs (1.5 pounds)
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 1 red bell pepper, sliced (1 pound)
- 1 green bell pepper, sliced (1 pound)
- 1 yellow onion, sliced (1 pound)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, broccoli, cauliflower, bell peppers, onion, olive oil, smoked paprika, cumin, salt, and black pepper. Toss to coat evenly.
- Spread the mixture evenly on a large baking sheet.
- Roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Nutritional Information:
Per serving (1 thigh and 1/8 of the vegetables):
- Calories: 250
- Protein: 30g
- Fat: 15g
- Carbohydrates: 15g (5g net carbs)
Dish Characteristics:
- Smoky, savory, and flavorful chicken and vegetables
- Easy to prepare and cook
- Keto-friendly and low-carb
- Perfect for a family dinner or casual gathering
User Comments:
- "This is one of my go-to keto meals! It's so easy to make and always turns out delicious."
- "The smoky paprika gives the chicken and vegetables a wonderful flavor. I love that it's a one-pan meal."
- "My kids love this dish! They especially enjoy the roasted broccoli and cauliflower."
Special Precautions and Tips:
- If you don't have bone-in, skin-on chicken thighs, you can use boneless, skinless chicken breasts. However, the cooking time may be slightly shorter.
- To add more flavor, you can sprinkle some grated Parmesan cheese or crumbled bacon over the dish before serving.
- To ensure even cooking, be sure to spread the mixture evenly on the baking sheet.
